Parmesan Brussels Sprouts are the perfect keto-friendly side dish—crispy on the edges, tender inside, and loaded with garlic, herbs, and melted parmesan. Finished with a drizzle of keto ranch dressing, this easy oven-roasted recipe transforms a humble veggie into a savory favorite.
Why You’ll Love This Recipe
- 🌱 Loaded with fiber and nutrients
- 🧄 Infused with garlic, paprika, and oregano
- 🧀 Finished with parmesan and creamy keto ranch
📊 Nutrition Per Serving
- Calories: 222
- Fats: 4g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 8g
Ingredients (Serves 4)
- 1 lb Brussels sprouts, halved
- 1 tbsp olive oil
- 1 tsp dried oregano
- 3 garlic cloves, minced
- 1/2 tsp hot paprika
- Salt and black pepper, to taste
- 2 tbsp keto ranch dressing
- 1 tbsp grated parmesan
Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Spread the halved Brussels sprouts across the baking sheet.
- Add olive oil, oregano, garlic, paprika, salt, and pepper. Toss everything well to coat evenly.
- Roast for 30 minutes or until golden and crisp on the edges.
- Remove from the oven, sprinkle with parmesan and drizzle with keto ranch dressing.
- Toss again gently, then divide between plates and serve warm.
Serving Suggestions
- 🍗 Pair with grilled chicken or steak for a full keto meal
- 🌶️ Add chili flakes for a spicier kick
- 🥓 Toss in crumbled bacon before serving for extra crunch and flavor
Explore More Keto Sides
Looking for more low-carb side dishes? These Parmesan Brussels Sprouts are just one of many in our 21 Keto Breakfast & Side Recipes collection. Be sure to check them all out!